Results 81 to 90 of about 17,101 (297)
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder [PDF]
, 2020 Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population.
Marina Carcea
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Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread [PDF]
Shipin KexueThis study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread.
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
doaj +1 more source
A New Vista of Opportunity in Diabetes Management: Natural Product‐Based β‐cell Preservation
Food Chemistry International, EarlyView.Preserving functional β‐cells via natural products offers promising strategy for diabetes treatment. ABSTRACT A defining characteristic of diabetes is β‐cell failure, in which β‐cells cannot modulate insulin secretion to compensate for escalating insulin resistance, pushing forward disease development.
Yi‐San Lee +4 more
wiley +1 more source
Extração, caracterização e uso de queratina de penas de frango para a obtenção de filmes biodegradáveis [PDF]
, 2007 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-graduação em Engenharia QuímicaDiversas operações e procedimentos na indústria do petróleo estão relacionados ao deslocamento imiscível de um fluido por outro,
Moore, Geovana Rocha Plácido
core
FoodsFrying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and ...
Zhenglin Zhou +6 more
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Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
An Analysis of Food Grain Consumption in Urban Jiangsu Province of China [PDF]
The impacts of economic and demographic variables on the demand for food grain commodities in urban Jiangsu province of China are estimated, using both the QUAIDS and the AIDS models.
Henneberry, Shida Rastegari +1 more
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FoodsTrans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO).
Ying Liu +6 more
doaj +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Underdeveloped spot markets and futures trading: The Soya Oil exchange in India [PDF]
The limited presence of futures exchanges in developing countries where commodity markets fall short of the ideal underscore the importance of understanding the relation between spot and futures markets.
Bharat Ramaswami, Jatinder Bir Singh
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